Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid
Background Natural 2-phenylethanol (2-PE) is an important flavoring that emits the aroma of roses. During biotransformation, the aroma quality of natural 2-PE is affected by its main by-products, which include butanol, isobutyric acid, butyric acid, and isovaleric acid. Thus, controlling undesirable...
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| Autores principales: | , , , , , , , |
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| Lenguaje: | English |
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Pontificia Universidad Católica de Valparaíso
2015
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| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000400005 |
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